Skip to content
Loading map…

Nando's

3333 32 Avenue NE Calgary AB T1Y 6M5 · Food - General

Official record from Alberta →

Inspection summary

Nando's has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 6, 2023. The most recent inspection, on April 27, 2026, recorded 3 infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on April 27, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 30, 2024. For example: Are chemicals stored and handled in a safe manner?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 2 separate inspections, most recently on March 11, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on April 27, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on April 27, 2026. For example: Is the facility maintained in a clean and sanitary condition?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in one of the sanitizer buckets was measured less than 200ppm. Manager changed the quat sanitizer right away. Use 200ppm Quat sanitizer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Aluminum foil was used to cover the table next to the deep fryer, Remove aluminum foil and clean the table when it gets dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up on floor's hard to reach areas and baseboards.Clean the floor and baseboards
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A visibly soiled cleaning cloth was stored on the prep cutting board in the front food preparation area. Ensure that used cleaning cloths are stored in an approved sanitizing solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff member with long artificial nails was observed assembling food for a customer. Ensure that all food handlers practice good hygiene to prevent contamination of food. Food handlers should keep nails short to make it easier to properly wash hands and to prevent the contamination of food.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed food handler preparing ready to eat wrap on the long cutting board, contaminated with the built-up dirt from the grooves. Remove and scrub the cutting board until is white everywhere, not just at the corners. Ensure that ready to eat food is prepared on clean and sanitary surfaces.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed line cook preparing food in street clothes.Must wear at least an apron.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Two trays of ready to eat chicken stored in the walk-in cooler without a cover. Ensure that the food stored in the cooler is procted from contamination by cover.
    • 09. Are chemicals stored and handled in a safe manner?
      • Observed a bucked with sanitizer stored next to food on a food contact surface. The regulation requires the operator to store chemicals in a manner to prevent contamination of food or food contact services.Store the sanitizer away from food or food contact surfaces
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink blocked at the front service area. Ensure that the hand sink is accessible at all times.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed the scoop for the ice stored in unsanitary way. Store the scoop in a readily cleanable container
  8. Monitoring Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website